We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Barley and Shrimp Salad

  • Prep 30 min
  • Total 60 min
  • Ingredients 15
  • Servings 4

Ingredients

1
cup pearled barley
1
lb shrimp
1
red pepper, seedless and diced
1/2
shallot cut into tiny cubes
2
broccoli sprigs, cooked
1
cup pomegranate seeds
1
cup flaxseed sprouts
1
cup of microgreens

For the dressing:

2/3
cups vegetable oil
1/3
cup white vinaigrette
1
teaspoon salt
Pepper to taste
1
teaspoon honey
1
teaspoon Dijon mustard
2
tablespoons Greek yogurt

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use any vegetables you have at hand. Green peas or asparagus are great options.

When I was little I used to love drinking a beverage made with barley that they make in Nicaragua. It's got a very feminine pink color and a somewhat thick texture. And at the bottom of the glass was a nice surprise of soft, tender seeds. To my young palate, that was the best part of the drink. (Actually, it continues to be!) Later I learned that barley could be used in many different recipes, from breads and soups to glorious summer salads, as in this simple recipe. You can use your creativity and the raw or cooked ingredients of your choice to this salad. Maybe you'll want to keep it green, or perhaps you’ll make it completely colorful. The dressing also leaves room to experiment, and there are many different variations. This salad is perfect for a picnic or day at the beach. Keep it in a well-sealed container and in a cooler so that it stays delicious, and enjoy it without guilt. You can use the barley to make light lettuce tacos or add it to pita bread with a bit of tahini; the result is spectacular. If you want to skip the shrimp, I recommend serving it with chicken or fish kebabs.

If you like spicy food, add a teaspoon or tablespoon of ají to the dressing.

You can also add fresh pepper chopped into little pieces to the barley.

Directions

  • 1 Soak the barley in a bowl of cold water for one hour. Strain and cook the barley in salty water for 30 minutes or until soft.
  • 2 In another pot of saltwater, cook the shrimp for 3 minutes or until they've changed color. Don’t overcook them or they'll be pasty. Strain and peel the tails. Set aside.
  • 3 In the meantime combine the diced pepper, shallot and broccoli in a salad bowl.
  • 4 Combine the dressing ingredients in the blender and process until white and creamy. Transfer to a jar and set aside. You can refrigerate the dressing for up to one week.
  • 5 When the barley is cooked, strain and rinse under a stream of cold water. Strain well and let cool. Pour into the bowl with the peppers and broccoli.
  • 6 Add part of the dressing and correct for seasoning. At this point you can add the shrimp tails and pomegranate seeds, stirring carefully.
  • 7 Before serving, add the flaxseed and micro-greens so they remain fresh and crunchy.
  • 8 Decorate with a whole shrimp and serve immediately.

When I was little I used to love drinking a beverage made with barley that they make in Nicaragua. It's got a very feminine pink color and a somewhat thick texture. And at the bottom of the glass was a nice surprise of soft, tender seeds. To my young palate, that was the best part of the drink. (Actually, it continues to be!) Later I learned that barley could be used in many different recipes, from breads and soups to glorious summer salads, as in this simple recipe. You can use your creativity and the raw or cooked ingredients of your choice to this salad. Maybe you'll want to keep it green, or perhaps you’ll make it completely colorful. The dressing also leaves room to experiment, and there are many different variations. This salad is perfect for a picnic or day at the beach. Keep it in a well-sealed container and in a cooler so that it stays delicious, and enjoy it without guilt. You can use the barley to make light lettuce tacos or add it to pita bread with a bit of tahini; the result is spectacular. If you want to skip the shrimp, I recommend serving it with chicken or fish kebabs.

Rate and Comment

Morena Cuadra Morena Cuadra
August 1, 2016

When I was little I used to love drinking a beverage made with barley that they make in Nicaragua. It's got a very feminine pink color and a somewhat thick texture. And at the bottom of the glass was a nice surprise of soft, tender seeds. To my young palate, that was the best part of the drink. (Actually, it continues to be!) Later I learned that barley could be used in many different recipes, from breads and soups to glorious summer salads, as in this simple recipe. You can use your creativity and the raw or cooked ingredients of your choice to this salad. Maybe you'll want to keep it green, or perhaps you’ll make it completely colorful. The dressing also leaves room to experiment, and there are many different variations. This salad is perfect for a picnic or day at the beach. Keep it in a well-sealed container and in a cooler so that it stays delicious, and enjoy it without guilt. You can use the barley to make light lettuce tacos or add it to pita bread with a bit of tahini; the result is spectacular. If you want to skip the shrimp, I recommend serving it with chicken or fish kebabs.